Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Servings

Healthy Living

Diabetes Center

Diet Exchange

Nutrition Bonus

Good news! This great-tasting low-sodium oh-so-easy dinner contains foods from three different food groups, helping you to eat a variety of foods.

Nutritional Information

Serving Size 4 servings

AMOUNT PER SERVING

Calories

580

% Daily Value

Total fat

13g

Saturated fat

4g

Cholesterol

85mg

Sodium

500mg

Carbohydrate

79g

Dietary fiber

5g

Sugars

2g

Protein

37g

Vitamin A

15 %DV

Vitamin C

10 %DV

Calcium

10 %DV

Iron

15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

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bobbie210bobbie210|Sat, Apr 19 2014 7:27 PM

I have made this recipe many times and have loved it every time. It first appeared in the Kraft Food and Family magazine a couple of years ago. I love it!!!

banschbpbanschbp|Fri, Feb 7 2014 9:13 AM

MeaganTealMeaganTeal|Fri, Nov 8 2013 7:32 PM

We liked the recipe. I did brown the chicken first, then baked it in the oven. The sauce was very good!